Low-Carb Chicken Divan

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  Broccoli(454g)
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  Cream Cheese(227g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Cream, Heavy Whipping(240g)
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  Mayonnaise, Regular(120g)
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  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Curry Powder, Ground(15g)
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  Chicken Bouillon, Dry(10g)
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  Chicken Breast, Grilled(960g)
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  Cheddar Cheese(480g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the broccoli florets and cook for 3–4 minutes until bright green and slightly tender, then drain and set aside.
2. 2In a medium saucepan over medium heat, combine the cream cheese, heavy cream, mayonnaise, sour cream, curry powder, and chicken bouillon. Stir frequently for 4–6 minutes until the cream cheese is fully melted and the sauce is smooth and combined.
3. 3Add the cooked chicken breast to the saucepan with the sauce and stir to coat evenly. Cook over medium heat for 2–3 minutes until heated through.
4. 4Fold the drained broccoli into the chicken and sauce mixture, stirring gently to combine without breaking the florets.
5. 5Remove from heat and stir in the shredded cheddar cheese until melted and fully incorporated, about 1–2 minutes.
6. 6Divide the chicken divan evenly into 8 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
7. 7To reheat, transfer a single portion to a microwave-safe dish, cover loosely, and microwave on 50% power for 2–3 minutes, stirring halfway through, until heated to 165°F internal temperature.